Save A whimsical easy version of the classic Polish Karpatka: airy choux pastry layered with creamy vanilla custard finished with a dusting of powdered sugar. The chaos refers to its delightfully imperfect rustic look no need for perfection!
This recipe brings back memories of cozy family gatherings where homemade desserts always stole the show.
Ingredients
- Choux Pastry: 1 cup (240 ml) water 1/2 cup (115 g) unsalted butter 1/4 tsp salt 1 cup (125 g) all-purpose flour 4 large eggs
- Vanilla Custard Cream: 2 cups (480 ml) whole milk 1/2 cup (100 g) granulated sugar 1/4 cup (30 g) cornstarch 4 large egg yolks 1 tbsp vanilla extract 1/2 cup (115 g) unsalted butter softened
- Topping: 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat:
- Preheat oven to 400°F (200°C). Line two 9-inch (23 cm) round cake pans (or one baking sheet if needed) with parchment paper.
- Make the Choux Pastry:
- In a medium saucepan combine water butter and salt. Bring to a boil. Remove from heat add flour all at once and stir vigorously until a dough forms and pulls away from the sides. Return to low heat for 1 minute stirring constantly to dry it slightly.
- Cool and Add Eggs:
- Transfer dough to a mixing bowl. Let cool 5 minutes. Add eggs one at a time beating well after each addition until smooth and glossy.
- Shape and Bake:
- Divide dough in half. Spread each half evenly in the prepared pans (or shape two irregular rounds on the baking sheet). The surface should be rustic and uneven for a mountain effect. Bake for 20 25 minutes until puffed and deep golden. Cool completely.
- Prepare the Custard Cream:
- In a saucepan heat milk until just simmering. In a bowl whisk sugar cornstarch and egg yolks until pale. Slowly pour in hot milk whisking constantly. Return mixture to saucepan and cook over medium heat stirring until thickened and bubbling (about 2 3 minutes). Remove from heat whisk in vanilla and cool to room temperature.
- Mix Butter and Custard:
- Beat softened butter until fluffy. Gradually add cooled custard beating until smooth and creamy.
- Assemble:
- Place one choux round on a platter. Spread custard cream evenly over it. Top with the second choux round pressing gently.
- Chill and Serve:
- Chill in the refrigerator for at least 1 hour. Dust generously with powdered sugar before serving.
Save Sharing Karpatka has always been a special family moment filled with smiles and a little powdered sugar on the cheeks.
Notes
For a lemon twist add grated lemon zest to the custard. Can be made a day ahead; flavors improve overnight. Serve cold for best texture.
Required Tools
Medium saucepan Whisk Mixing bowls Electric mixer or stand mixer 2 cake pans or 1 large baking sheet Parchment paper Spatula
Allergen Information
Contains eggs milk (dairy) wheat (gluten). If using store-bought ingredients check labels for additional allergens.
Save This Karpatka recipe is the perfect blend of rustic charm and creamy indulgence sure to delight any dessert lover.
Recipe Q&A Section
- → What is choux pastry and how is it made?
Choux pastry is a light dough made by boiling water and butter, then mixing in flour until it forms a ball. Eggs are added to create smooth, glossy batter that puffs up during baking.
- → How do I achieve a creamy vanilla custard?
Heat milk until simmering, then slowly combine with whisked sugar, cornstarch, and egg yolks. Cook gently until thickened, add vanilla, cool, and beat with softened butter for smoothness.
- → Why does the dessert have a rustic, uneven look?
The surface is intentionally uneven and irregular to mimic mountains, adding a whimsical appearance without the need for a perfectly smooth shape.
- → Can this dessert be prepared in advance?
Yes, it can be made a day ahead. Chilling overnight allows flavors to meld and texture to set beautifully before serving.
- → What variations can be added to the custard cream?
Adding grated lemon zest to the custard infuses a fresh citrus note, enhancing the creamy filling with bright flavors.